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Mushroom Soup

Balthazar, NYC

Ingredients -

1 oz         Dried mushrooms (porcini, shitakes, or morels)
1/2 cup    Olive oil
2 sprigs   Rosemary
4 sprigs   Sage
1 large    Yellow Onion (peeled, thinly sliced)
3 cloves  Garlic (peeled, thinly sliced)
1.5 tsp    Salt
1/4 tsp    Fresh ground white pepper
1 lb         White button mushrooms (cleaned, thin sliced)
1 lb         Shitake mushrooms (stem, cleaned, thin sliced)
6 cups    Chicken stock
1 cup      Heavy cream
2 tbsp     Unsalted butter

Pair: 2019 Élevée Vineyard Pinot Noir

                   (click to purchase)


Instructions -

  1) Soak dry mushrooms in 1 cup warm water for 30min, until plump.
  2) Strain through coffee filter and reserve with mushrooms, until needed.
  3) Heat olive oil in large pot over medium flame.
  4) Bundle rosemary and sage, tie with kitchen twine.
  5) When oil is hot, add herb bundle and sizzle a few minutes to infuse oil.
  6) Add onion, garlic, salt, and pepper and cook 5min, until onion is translucent.
  7) Turn flame to high, add white button and shitake mushrooms, cook 10min.
  8) Select and remove mushroom slices to use later for garnish.
  9) Add chicken stock and dried mushrooms with soaking water, simmer 30min.
10) Remove herbs and add cream and butter.
11) Purée soup in blender until desired smoothness.
12) Return to pot, keep at low simmer until ready to serve.
13) Garnish with mushroom slices and rosemary sprig.